Bake 12-15 minutes (more for larger cookies) or until golden
around the edges and slightly soft in the center.

The cookies keep well 2-3 days wrapped at room temperature.Bette writes: "I like to check out baking books at the library. One of my recent favorites was “Flour: Spectacular Recipes from Boston’s Flour Bakery and Cafe” One of the first things I baked from the book was Chunky Lola Cookies. I loved the story about how the owner and the staff came up for the name of the cookie. They were looking for a new recipe item and asked their customers and staff what folks wanted to see in a new cookie. “Oats!” “Pecans!” “Coconut!” and of course “Chocolate!”. After inventing a delightfully chunky new cookie, they couldn’t decide on a name so they held a naming contest for their customers. The winner was chosen as Chunky Lola, though no one knew what the source of the name was at the time and the winner wasn’t telling. It turns out Lola was the name of his chunky little bulldog. After the cookbook came out and Lola became famous, the owner shared a picture of Lola with the owner and she shared it on her twitter feed. These cookies are nothing short of spectacular!! If I have one favorite cookie recipe, it’s this one".